FRITTATA****Laura Calder's Potato Omelette

By Unblond1

This was very good. Be careful not to overdo the potatoes though - there's a fine line between golden and black - also, this makes four servings and the leftovers don't work so reduce it by half (Done) and serve it with a salad on the side.

Ingredients

• 3 strips strips bacon, cut into paperclip-sized pieces
• 1/2 tablespoon butter
• 1/4 onion, chopped
• 1 clove garlic clove, chopped
• 1 Dash of balsamic vinegar (this adds a nice background flavour - don't leave it out)
• 1/2 tablespoon oil or duck or pork fat, more if needed
• 1 - 2 medium yukon gold potatoes, unpeeled and diced 1/4"to 1/2"
• 2 eggs
• Salt and pepper

Details

Servings 2
Adapted from foodnetwork.ca

Preparation

Step 1

*Fry* the bacon in a frying pan until crisp and remove to paper towel to drain. *Pour* off all but a tablespoon of the bacon fat from the pan. *Add* the butter to the pan, heat to medium and gently fry the onion until soft, about 5 minutes, seasoning lightly with salt and pepper. *Add* the garlic and cook one minute. *Remove* all to a plate. *Deglaze* the pan with a splash of vinegar and reduce until it’s almost gone.

*Add* the tablespoon of oil or fat and get the pan quite hot this time. *Sauté* the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes, seasoning lightly with salt and pepper. *Return* the onion, garlic, and bacon to the pan.

*Gently* stir the eggs with a fork, season with salt and pepper, and pour them over the potatoes. *Cook* until the eggs are set on the bottom, but still a bit soft on top. *Cover* the omelette and continue cooking until the top sets, no more than a minute because you still want it a little soft on top. *Run* a spatula around the edge and slip the omelette out onto a plate, cut it in half and serve immediately.

*NUTRITION:*

* Calories - 280
* Fat - 16.4
* Sat Fat - 5.4
* Carbs - 20.7
* Fibre - 2.6
* Protein - 12.9